What is your best and least fave NYT recipe?
After reading so many threads with links to the NY Times, I have made a plan and list of recipes to try.
What are your favourites and disappointments?
Please post link.
WE WILL ALL SAY, NOKNEAD BREAD.
One of my best is Nigella's chicken tikka masala with a great salad made only of chopped tomatoes, onions, cilantro, salt and lemon juice.
I think I also saw her honey and pine nut semifreddo and a cake with almond paste and coconut in the NYT - all true winners.
Ooh, ooh, and Suzanne Goin's braised short ribs with horseradish cream
I also love Bittman's quick brown bread from a short time ago.
My favorites are mostly older ones that I've made for years. Cranberry Chutney, a melange of fresh and dired fruits, spiced with ginger and cardamom. Paula Wolfert's Mhammara, published in a Magazine piece. Pistachio-Honey Rolls Stuffed With Bleu Cheese, from a Molly O'Neill column. Lentils with Fresh & Smoked Salmon, from Marion Burros.
More recent favorites are Peas With Halibut (Bittman) and, of course, that bread.
itryalot, this was a favorite winter dish for me this past season - a pumpkin, white bean and kale ragout. It's really flavorful, hearty, and nutritious. And it tastes better and better as you reheat it, making it a good week-long meal. I even had it for breakfast at times, alongside some eggs. I liked it most with butternut squash and Lacinato/dinosaur kale (softer). Kabocha squash was a bit too starchy in the stew, but it was really delicious on its own, after it's roasted with the cider mix. You may have to wait till next fall to enjoy it, but here it is:
The Sullivan St / Bittman 'no knead' bread is a good one to add to the list... My Favorite however is Gabriel Hamilton's 'Pasta Kerchiefs' - simple and perfect.
No-knead is definitely up there, though I prefer Cooks Illustrated's version.
This tomato paella was so easy and wonderful. http://query.nytimes.com/gst/fullpage...
But honestly, there are so many NYT food recipes that have made it into my scrap book.
Half of the time, I end up being pulled to a recipe more because a column is well-written.
I also like Melissa Clark's raw kale salad. http://www.nytimes.com/2007/10/24/din...
Just remembered that one of my favorites originally came from the NYT:
Shrimp With Vanilla (nytimes.com/2004/04/07dining)
1 1/2 lbs. medium shrimp, peeled and deveined
3 large garlic cloves, minced
1 medium onion, finely chopped
3 1/2 T vanilla extract
1 t. salt, or to taste
1 t. freshly ground black pepper
1 T. unsalted butter
1 T. extra virgin olive oil
1/2 jalapeno chili, seeded and minced
1 1/2 c. chicken stock, boiled down to 3/4 c.
3/4 c. dry white wine
1 t. fresh lime juice
2 Hass avocados, peeled, seeded and sliced
4 to 6 cilantro sprigs
Steamed white rice for serving.
1. Place shrimp in a bowl, and add garlic, onion, 2 T. vanilla, salt and pepper. Toss, then cover and refrigerate 2 hours.
2. Heat butter and oil in a large skillet over medium-high heat. Add jalapeno and when it starts to soften, add shrimp and its marinade. Add remaining vanilla extract. Saute, stirring, just until shrimp turns pink. Remove shrimp to a warm serving dish and cover with foil.
3. Add stock and wime to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream. Add lime juice, stir, then pour sauce over shrimp. Garnish with avocado slices, scatter cilantro on top, and serve with rice.